Chocolate Peppermint Cookies

Chocolate Peppermint Cookies are the perfect blend of a gooey dark chocolate-chocolate chip cookie, a drizzle of creamy icing, topped with crushed candy cane. This cookie tastes like Christmas in every bite!

shoes and cookies. you can never have too many!

I’m pretty sure you can never have too many cookie recipes around the holidays. It’s always a good time to bake up a batch of yummy cookies to eat yourself or give away to a friend/neighbor/teacher/etc.! I’ve updated this cookie recipe (first posted in 2012) with alterations made to the original recipe, including baking temperature, more candy on the top of the cookie and no mint flavoring in the icing, to name a few. Chocolate Peppermint Cookies have been a crowd pleaser for years in our home!

For the most wonderful time of the year and more

There isn’t anything difficult about this recipe- which makes it the perfect cookie for this busy time of year. I use a cookie scoop for easy shaping and consistent size. These chocolate peppermint cookies are a hit with everyone. Chocolate Peppermint Cookies can be made any time of the year- just leave off the peppermint crunch on top if it’s not Christmas! You can add other toppings: crushed candies, coconut, sprinkles, or just drizzle with icing and leave plain. Whatever your cookie heart desires.

The biggest mistake when baking cookies!

One of the biggest mistakes made when baking cookies, (especially cookies made with cocoa powder) is over baking. You’ll want the cookies soft in the middle. The key is to bake the cookies just until the top is set. Chocolate Peppermint Cookies will stay soft for a couple of days if you’re careful not to over bake! Don’t worry about the cookie being too soft, if the top is set, meaning no more wet looking dough, the cookie is done. It just needs to completely cool before placing on a tray. Chocolate Peppermint Cookies are perfect for make-ahead too. You can freeze the dough or the baked cookies after they’ve cooled ( I always freeze after I shape the cookies). When you’re ready to serve, make the icing, drizzle, and then top with crushed candy canes. The cookies look so pretty served on this cake stand 🙂

I hope these chocolate peppermint cookies become a Christmas tradition in your home for years to come! Merry Christmas!

For Glaze:

1cuppowdered sugar

3 tablespoonsheavy creamhalf and half will also work

1-2teaspoonswater

For topping:

4-5ozcrushed candy canes

Instructions

For the cookies:

Preheat oven to 375 degrees convection or 400 regular bake and place the rack in middle of oven. I use the convection bake setting. If you are not using convection, you may have to bake these for a total of about 10-12 minutes or until barely set.

In a mixer beat together the butter with the sugars until blended well on medium speed. Scrape down sides twice. Add eggs 1 at a time, beating until smooth (again on low or medium) after each addition. Add vanilla.

Add the remaining dry ingredients to the bowl: flour, cocoa powder, baking soda, salt, and chocolate chips. Turn mixer to low speed and pulse on and off until the ingredients are incorporated. You may have to scrap down sides and the bottom of the bowl ingredients to make sure everything is incorporated. Keep the mixer on low when turned on.

On an lightly greased cookie sheet, drop teaspoons of the batter about 2 inches apart ( I use a cookie scoop). Flatten slightly. Bake until just set on top, about 8 minutes, rotating the pan halfway through the cooking time if needed. Cool completely.

For the glaze:

Crush candy canes in a food processor or in a bag with a rolling pin. Set aside.

In a small bowl whisk together the powdered sugar; and cream until smooth and water a teaspoon at a time. I use a hand whisk for this! Transfer mixture to a medium resealable plastic bag and snip off a tiny bit of the corner. Or you may simply drizzle the icing onto the cookies with a small spoon. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10-20 minutes.

If desired, before glaze sets, sprinkle with chopped mint candy.

Recipe Notes

-I use a #30 cookie scoop which yields about 24-26 cookies. I believe this scoop is about 2 tablespoons.

-The butter should be barely soft, I microwave the butter until it is soft enough to leave an indent when your finger is pushed into the side. You may also leave the butter on your counter for about 30-45 minutes before mixing!

-Do not over bake. The cookies should be barely set on top. Let the cookies cool completely before glazing.

-If you have a convection oven, use it. Set the temperature to 375 convection and bake the cookies until barely set. If using regular bake, set the temperature to 400 and again, bake just until set.